Fried chicken sandwich

MAKES 4 PREP & COOK TIME 25 MINUTES

4 chicken thigh fillets (about 200g each)

1⁄3 cup (80ml) soy sauce

¼ cup (60ml) Shaoxing wine

1 cup (150g) plain flour

1 teaspoon each finely ground white pepper and onion powder peanut oil, for shallow frying

8 slices fresh bread, buttered hot sauce, for serving (we used Frank’s RedHot Sauce)

COLESLAW

400g cabbage, shredded

¼ cup (75g) whole egg mayonnaise

½ small Spanish onion, thinly sliced

1 Combine chicken, soy sauce and Shaoxing wine in a medium bowl and marinate for 5 minutes.

2 Combine flour, white pepper and onion powder in a medium bowl with a good pinch of sea salt flakes. Dip chicken into flour mixture, then return to marinade to coat. Repeat to coat thickly in flour mixture.

3 In a large heavy-based frying pan, heat enough oil to shallow fry (about 1cm deep). The ideal oil temperature should be approximately 160°C (140°C fan-forced). Shallow fry over medium to high heat (be careful – hot oil will spit) until chicken is golden and crisp on both sides (7-10 minutes).

4 COLESLAW Combine ingredients in a bowl and season to taste.

5 Top half the buttered bread slices with fried chicken and coleslaw, serve with hot sauce, sandwich with remaining bread and serve.

Not suitable to freeze.